Khirsapat (Himsagar) Mango: A Review of Its Nutritional, Agronomic and Export Importance from Chapai Nawabganj, Bangladesh
Md. Kamrul Hasan
Founder & CEO, Mango Vaiya, Shibganj, Chapai Nawabganj, Bangladesh
DOI: https://doi.org/10.59429/ersr.v3i1.12209
Keywords: Khirsapat mango; kansant; Bangladesh; Nutritional composition; Mango Vaiya
Abstract
Khirsapat, also known as Himsagar, is one of the most prized traditional mango varieties of Bangladesh, primarily cultivated in the northwestern region, including Chapai Nawabganj, Rajshahi, and Naogaon. Renowned for its fiberless, soft, and aromatic pulp, Khirsapat mango is highly valued for fresh consumption as well as processing into juices, jams, and other value-added products. This review provides a comprehensive synthesis of Khirsapat mango, covering its origin, botanical characteristics, agro-climatic requirements, cultivation practices, nutritional and phytochemical composition, sensory quality, post-harvest handling, processing, economic importance, and export potential. The fruit is rich in carbohydrates, vitamins, minerals, antioxidants, and bioactive compounds such as polyphenols, flavonoids, carotenoids, and mangiferin, offering numerous health benefits including immunity enhancement, eye health, antioxidant protection, and digestive support. Despite its economic and nutritional significance, Khirsapat mango faces challenges such as high post-harvest losses, pest infestations, limited cold storage, and climate change impacts. Future prospects include improved storage and transport systems, disease-resistant varieties, organic cultivation, and enhanced farmer training to boost production, quality, and export potential. This review emphasizes the cultural, economic, and nutritional importance of Khirsapat mango and highlights strategies for sustainable development and global recognition of this premium fruit.
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